Burns’ Night always see a glut of Haggis in this house, partly because you can’t seem to get Haggis in a 2 person portion! To use up our excess I made some Pakora, which is great for a starter or to make loads for a meal. This is a simple recipe, but it does use a lot of hot oil, so be careful when making these.
Ingredients (Makes 8 Pakoras)
200g Haggis (Veggie or Original)
150g Gram Flour
Pinch of Bicarbonate of Soda
Pinch of Chilli Powder
Small handful of fresh Coriander, chopped
1 Litre Vegetable Oil
Put all the dry ingredients in a bowl, and the water, a bit at a time until you have a smooth batter (you may not use all the water), which has the consistency of custard.
At this point if you wanted to add extra ingredients such as grated ginger, garlic, chillies or some spices you can
Leave the mixture to rest for about 10-15 mins
Cook your haggis according to the packet (If you want to boil the haggis instead of microwaving it, do this in advance)
Once the haggis is cool enough to handle, shape it into 8 small balls
Fill a large pot with 1 litre of Oil and heat to 180C, you can always drop a bit of batter in to check if its hot enough. WARNING: Be careful, do not leave the pot unattended, keep small children and animals out of the way. Make sure the oil doesn’t bubble up. You can use a deep fat fryer as well
Dip the haggis balls into the batter and then carefully drop them into the hot oil.
They should only take a few minutes to brown all over. Only do a few at a time.
Remove with a slotted spoon and place on kitchen paper to drain
Once they are all cooked you are ready to serve!
I just served these with a little side of mango chutney. You could also make a dip out of a pot of natural yogurt mixed with a teaspoon or two of mango chutney, for a lighter, less sweet dip.